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Leek Croquettes

Bite-sized pan-fried patties, commonly called keftedes, stand as a beloved signature dish in Jewish cooking. These leek fritters present a tasty blend of rich minced beef with the delicate, slightly sweet taste of leeks, and they are utterly crave-worthy.

Yields 12

• 4 fresh leeks
• 250g minced beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp chopped dill, minced
• 1 tbsp parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Fresh lemon wedges, to garnish

Wash the fresh leeks properly and cut away the base and the bulk of the green tops. Chop into halves longways then into 1.5-centimeter slices. Put in a deep frying pan and submerge with water, then simmer over a moderate heat for about 20 minutes or until cooked through.

Strain the softened leeks and put in a big bowl with the beef, eggs, matzo meal, dill, flat-leaf parsley and spice and flavor liberally with seasoning. Combine completely using your hands then form a few spoonfuls into a croquette, shaping a slightly. Put on a tray and proceed for the remaining of the preparation.

Heat cooking oil in a frying pan to a depth of about 2cm over a medium heat. When the olive oil is hot, fry the fritters in batches until crispy on each side. (Don't overcrowd the frying pan as this reduces the temperature of the cooking oil.) Remove the finished croquettes to a tray topped with paper towel and permit to rest.

Offer with fresh lemon.

Spinach Patties

These amazing spinach with cheese croquettes are a true delight. The crunchy exterior reveals a creamy interior. The spinach brings a fresh, moderately natural flavor, while the cheese offers a deep, umami richness. You can substitute the cheesy element with steamed, crushed potato if you like.

Makes 16–18

• 1kg fresh spinach (or else about 500g frozen leaf spinach, defrosted for several hours in the refrigerator)
• 3 tbsp extra virgin oil
• 1 onion, finely diced
• 2 cloves of garlic, crushed
• 100g kefalotyri, grated
• 80g soft cheese
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (1 and ¼ cups), additional if required
• 3 fresh eggs
• Oil for deep-frying (or use neutral oil)
• Lemon slices, to serve

When using leafy greens, wash it carefully, getting rid of any hard stems, and cut into it into large chunks. Place in a large saucepan with a little liquid over a medium heat. Once wilted, drain in a sieve for about 15 minutes, then squeeze out any extra water and reserve.

If using previously frozen spinach, carefully press out unwanted moisture.

Warm the oil in a frying pan over a medium flame and saute the onion and garlic until translucent, about a few minutes. Turn off the stove.

Place the prepared spinach, fried onion and sauteed garlic, kefalotyri, soft cheese, nutmeg, sweet paprika, dry crumbs and beaten eggs in a big mixing bowl and spice with salt and pepper. Mix completely until blended. If the preparation seems too loose, incorporate some additional breadcrumbs.

By hand, shape the mixture into elongated patties a bit bigger than a nut but less bulky than an large egg, and place them on a plate topped with baking paper. Wrap and chill for at least 1 hour.

In a wide pan over medium heat, heat oil to a amount of about 1 centimeter. Cook the patties a few at a time for a couple of minutes on both sides, flipping so they are golden brown completely, then put on paper towel.

Serve with lemon slices.

Lentil Croquettes

With their golden crust and soft inside, these patties are not only tasty but also a extremely healthy snack or main course.

Yields 12

• 45g brown lentils (one-quarter cup)
• 90g burghul (half a cup)
• 125ml oil (0.5 cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to preference
• Yogurt and lemon slices, to garnish

Place the lentils in a saucepan and fill with enough fresh water. Boil over a moderate heat for about twenty minutes or until nearly done, pouring additional water to maintain the lentils covered if required.

Add the burghul and proceed cooking until fully cooked. Remove the water from the mixture thoroughly and reserve in a container.

Warm a portion of the